- 1 onion (chopped)
- 1 green pepper (chopped)
- 3 garlic cloves (minced)
- 1 tablespoon olive oil
- 2 cups cooked brown rice (instant, long grain or short grain)
- 1 can pinto beans (drained)
- 1 can black beans (drained)
- 1 can whole kernel corn (*, drained)
- 2 tablespoons tomato paste
- 1 cup vegetable stock
- 1/2 teaspoon ground pepper
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 tablespoon cumin
- 1 cup pepper jack cheese (recommend Cabot)
- 1 green onion (diced, optional)
PER SERVING *
|Calories200Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lewis 21 days ago
Easy, heathy, and delicious! Also, very re-eatable! I can eat this for lunch several times over the week without getting too tired of it.
Amanda 26 Aug
very flavorful, we added fire roasted tomatoes and red pepper flakes to add a little spice.
Monica 17 Aug
This dish was great!! I added avocado and tomato with a dollop of sour cream. It was delicious.
Hayley N. 25 Jun
Love this one, it is part of our dinner rotation now!
d j. 11 Jun
Easy to add different vegetables.
Hilary McCullough Kessler 10 Jun
This turned out awesome! Loved all the flavor that was in it
Petriella 28 May
this recipe rocks. no joke i was skeptical at first but holy **** amazing
Anna R. 26 May
Turned out really well. It's missing something. Mayne more cheese?
Kristin B. 1 May
Very delicious and simple to make
Harrison W. 17 Apr
Turned out great. Even the kids digged it!
Molly 17 Apr
This recipe is good but has a lot of room for improvement. We added a dressing on the side and topped it with more cheese. I would also suggest adding some of your favorite spices as it tastes a bit bland without. Due to most of the vegetables being canned, the recipe is fairly easy.
Carmen Craig 10 Apr
perfect. I added salary and mushrooms to it and did the cheese on top
Melissa A. 5 Apr
Very yummy even just using plain Monterey Jack cheese (no peppers). Will make this again for sure! Served with warmed nann bread - mmmmm
Joanne L. 30 Mar
My husband's verdict was "really good." I added ground turkey this time (made it as written last time) and added about half a jar of mild salsa instead of the vegetable broth. An easily customizable recipe for sure. I felt it needed more flavour than it had as written, though.
Taylor B. 29 Mar
I made a double batch. It was delicious! This will be a regular in our home.
Andria Balous 26 Mar
Great! Making it again for sure!
Wilson 22 Mar
Really quick and easy
Tiffany 17 Mar
My 11 year old and I loved it but my fussy 18 year old said it was alright. We put some of the mix in tortilla's and toasted them. Will definitely make again.
Julianne M. 15 Mar
I added celery and sun dried tomatoes and chicken stock in lieu of vegetable stock. Also used white rice very tasty
Lucia G. 11 Mar
wow so good! a new family favorite! This is also really easy to make!
Michele R. 10 Mar
I did not have vegetable stock so I added chicken stock instead. This would taste great in a burrito as well. That is what it tasted like to me. My son who hates vegetables loved this and asked for seconds.
John Buller 23 Feb
This was very flavorful I topped mine with sliced avocado and it was perfect. I followed the recipe with no freelancing and was very pleased. I will make it again.
Honey Bea 22 Feb
It was really delicious, and easy to cook.
Lisa 22 Feb
Delicious! Added a pinch of paprika, piri piri, and vegetable seasoning.
Davis 21 Feb
This was excellent! Flavorful, hot and gooey comfort food and veggie on top of that. Thank you for a great recipe.